Cinnamon Rolls

2 packages active dry yeast (I used 2 TBS from a jar of yeast)
1/4 warm water
1 1/2 c warm buttermilk (I used regular milk, but buttermilk will obviously taste better)
1/2 c vegetable oil
4 1/2 c all purpose flour
1 t salt
1/2 t baking soda

1/2 c butter, melted
1 1/4 c brown sugar
1 1/2 t ground cinnamon

Mix yeast and warm water and set until yeast is activated (will be frothy — about 10 minutes). Add warmed milk, oil, salt, and baking soda. Stir. Add flour 1 c at a time, stirring until blended. Knead dough about 20 times to make a nice ball. Let rise about 15 minutes.

Roll dough out onto floured surface. Roll into large rectangle between 1/8 – 1/4 inch thick. Spread filling mixture evenly over dough. Roll lengthwise into log. Cut into 1 inch pieces and place cut side up in dish. Can let rise an additional 20 minutes or bake immediately.

Bake at 400 for 25 minutes.

I recently made these for the first time for a baby shower for our friend Jaclyn. Unlike many cinnamon roll recipes, these were not too sweet — just sweet enough. And fairly easy to make also! Another great All-Recipes find!


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